Coconut Idiyappam | Tengu Idiyappam | Breakfast Recipes
Author: 
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 people
 
Delicate and light, super flavoursome coconut idiyappam
Ingredients
  • 1 Cup idiyappam flour
  • 1⅔ Cups boiling water
  • ¼ Tsp coconut oil
  • ½ Cup grated coconut
  • Salt to taste
  • Oil to grease
Method
  1. In a bowl take the idiyappam rice flour
  2. Sprinkle salt to taste and add grated coconut
  3. Give it a good mix till the coconut is mixed with the flour
  4. In a pan, add water and coconut oil and let it come to a boil
  5. Make a well in the centre of the flour, slowly pour the water
  6. Carefully gather the flour into a lump and knead into a soft dough
  7. Apply oil and set aside
  8. Grease the steamer plates (thatte idli plates)
  9. In a idiyappam press or chakli press, fit in the small holed plates
  10. Lightly oil the inside of the chakli maker
  11. Take a fistful of dough and make a rough log
  12. Put this into the chakli maker
  13. Slowly press idiyappam out of the chakli maker and form a nest
  14. Repeat with all plates
  15. Steam for 10 minutes in a idli cooker
  16. Let it rest for 2-3 minutes
  17. Serve hot with kadhi, pickle or vegetable stew
Notes
Grind the grated coconut, coconut can get in way of making idiyappam and I forgot to grind

If you do not have idiyappam flour, slowly roast rice flour in a pan on low flame till warm to the touch, cool and use as idiyappam flour

If you do not have idiyappam press, use regular chakli press with the 'sev' plate
Recipe by Food Of Interest at https://foodofinterest.com/coconut-idiyappam/